New Orleans Beignets
Classic New Orleans style beignets made tender and light using a pressure cooker method. Fluffy, golden and sweetly dusted!
Equipment
- 1 Mixing bowl Large
- 1 Rolling pin
- 1 Slotted spoon
- 1 Heavy-bottomed pot or deep fryer
Ingredients
Beignet Dough and Topping
- 3 cups All-purpose flour plus more for dusting
- ¾ teaspoon Kosher salt
- 3 tablespoons Sugar divided
- 1 cup Warm whole milk about 100°F
- 2 teaspoons Active dry yeast
- 1 Large egg
- 3 tablespoons Butter melted
- 1.5 to 2 quarts Vegetable oil for frying
- 3 cups Powdered sugar for dusting
Instructions
Beignet Instructions
- Mix warm milk, 1 tablespoon sugar, and yeast in a small bowl. Let sit about 5 to 10 minutes until foamy.
- In a large bowl whisk flour, remaining sugar, and salt. Add yeast mixture, egg, and melted butter. Stir to make a sticky dough.
- Flour a surface lightly and knead the dough for 5 minutes until soft and springy.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours until doubled in size.
- Punch down risen dough, transfer to floured surface, and roll out to ¼-inch thickness.
- Cut dough into 2-inch squares using a knife or pizza cutter.
- Heat oil in a heavy-bottomed pot or fryer to 350°F.
- Fry dough squares in batches, 2–3 minutes per side until golden brown and puffed.
- Remove fried beignets with slotted spoon and drain on paper towels.
- Generously dust with powdered sugar while warm.
- Serve warm with coffee or milk.
Notes
Make dough ahead the night before for deeper flavor. Leftovers can be frozen and reheated in a toaster oven or air fryer.